I typically gravitate towards Gala apples as my snack variety go-to but I recently was able to try a new-to-me variety called Ambrosia apples.

Ambrosia apples are a relatively new variety at only 10 years old, but they’re already on their way to becoming a top 10 apple variety in the U.S. They are naturally sweet and actually happen to be one of the sweetest varieties on the market. This means you can cut back on the added sugar when baking with them! They are visually beautiful – bright red blush meets a yellow background. Plus, they’re juicy and crisp which means every bite will be satisfying.

They’re awesome to cook with too. Not only are they naturally sweet, but they are also slow to brown so you don’t have to worry about adding slices to your salad or cheese plate. This seriously saved me some anxiety when chopping. I always feel like I’m on hyper speed mode when chopping apples, hurrying as fast as I can before they brown. Anyone else feel me on the apple browning anxiety? They also retain their shape well, making them an ideal choice for baking in pies or tarts.

I love apple butter. I could just eat this out of the jar with a spoon and call it a day. But to avoid strange looks from Steve, I spread it on toast with almond butter, mix it into oatmeal or yogurt, and top off any dessert with it. Like my vegan gluten-free pumpkin pie from last week. Golden.

This time of year, I’m always thinking about fun foodie DIY gifts to give loved ones for the holidays. This apple butter packs perfectly in mason jars and a little twine and bow goes a long way to make this a festive gift.

I love DIY gifts! I’ve started knitting scarves for friends, but this is a MUCH more delicious surprise ;). I’m currently obsessed with ambrosia apples as well! So sweet and yes, I’d love to work at an orchard in my next life too. Let’s join forces 😉

Knitting scarves?! That is the cutest and most thoughtful thing I’ve heard all day. One more reason to add to my why I love Min Kwon list. Oh, and our shared aspirations for orchard living can be another reason 🙂